Description

These Strawberry Cheesecake Chimichangas are a luscious dessert dream—featuring crispy, golden-fried tortillas stuffed with rich cheesecake filling and fresh strawberries, then rolled in warm cinnamon sugar. Perfect for special occasions or whenever your sweet tooth strikes! Keywords: strawberry cheesecake chimichangas, dessert chimichanga recipe, fried cheesecake burrito, cinnamon sugar tortilla dessert, sweet Mexican-inspired treat.

Ingredients

Filling:

8 oz cream cheese, room temperature (1 cup)
2 tbsp sour cream
1/4 cup granulated sugar
1/2 tsp vanilla extract
1/2 cup diced fresh strawberries

Chimichangas:

4 large flour tortillas (8-inch)
Vegetable oil, for frying

Cinnamon Sugar Coating:

1/2 cup granulated sugar
1 tsp ground cinnamon

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Instructions

Prepare the Filling: In a bowl, beat cream cheese, sour cream, sugar, and vanilla until smooth. Fold in diced strawberries gently.
Fill the Tortillas: Spoon filling onto the lower third of each tortilla. Fold in sides and roll up tightly like burritos.
Heat the Oil: Heat 1–2 inches of oil in a skillet over medium heat to 350°F (175°C).
Fry the Chimichangas: Place seam-side down in the oil. Fry each for 2–3 minutes per side until golden and crispy. Drain on paper towels.
Coat in Cinnamon Sugar: Roll warm chimichangas in the cinnamon sugar mixture until fully coated.
Serve Warm: Enjoy as-is or top with whipped cream, fresh berries, or chocolate drizzle.

Notes

For a lighter option, brush chimichangas with butter and bake at 400°F (200°C) for 15–20 minutes, turning halfway.
Can be made ahead and fried just before serving.
Substitute strawberries with other berries or fruit preserves if desired.